Crawfish on the stove

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Thinking about doing it since it’s not worth boiling a whole sack just for the Dude and his wife/small kids.

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Crawfish is cheap right now. Do a whole sack, eat until stuffed beyond belief, throw on some gloves and peel the rest, make bisque/stew/etouffee/pasta/etc.

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Crawfish is cheap right now. Do a whole sack, eat until stuffed beyond belief, throw on some gloves and peel the rest, make bisque/stew/etouffee/pasta/etc.

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This. My wife and I split a 37lb sack on Good Friday. The sack was $45, no reason not to. Made some crawfish monica last night with some of the leftovers.

I agree just buy boiled, and I say this as someone who has boiled multiple sacks over the last 2 weeks primarily just for home and neighbors.

Low live crawfish prices are awesome when boiling multiple sacks. However for just one or 2 sacks you end up eating the extra cost in fixings and sides in the pot (and boil mix if you don't already have it) because you can't buy that stuff in bulk.

Edit: meant to say you can buy that stuff in bulk if doing a bunch of sacks, but not really for 1 sack.

Your house will smell ilke crawfish for a while, so fair warning. You can just do it in a smaller pot on your burner outside and then use a big slotted spoon to remove them when done. Or use your big pot and scale back your water and seasoning.

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I assume reduce the amounts of everything in proportion.

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Yep. Figure out how much water you normally use for a whole sack then scale everything back based on that.

My dad used to do stovetop crawfish as an appetizer: he would put several bunches of green onions, chopped, some butter, and a bottle of white wine (maybe an inexpensive sweetish white like non-vintage Sauternes? It was the late 70s in rural LA, so it wasn’t fancy wine, whatever it was) plus other aromatics (garlic, parsley, etc) into a big Dutch oven with several pounds of crawfish. They would steam in the wine and aromatics, and the resulting pot liquor was incredibly tasty. He essentially treated them like musssls, and we would kill several loaves of French bread sopping up the juices.

Thanks for dredging up that memory—he’s too elderly and feeble to cook anymore, but he could throw down in his heyday.

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don't think that's something I would want to do in my kitchen.

Your whole house is going to smell like crawfish boil.

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Nothing wrong with that! Great smell.

In fairness though, I get the question. I grew up with my mom boiling shrimp on the stove for just the two of us to eat. The difference is you can buy 2 pounds of shrimp and make a simple stove top boil. I don't know any place selling live by the 1 pound options

Inside your house no way in hell